How To:

Carving

Master the first step in good presentation.

Toolkit

Chef's knife or carving knife
Carving fork
Cutting board
Serving platter
Paper towels

PARTS CHART

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Let it Rest

Give a roasted bird 10-15 minutes at room temperature:
- To ensure peak flavor by letting the juices settle back into the chicken or turkey. Carve too soon and they'll run out.
- So that it cools off enough to handle.
The wait is worth it when you treat yourself to the "oysters," tender chunks of meat tucked behind each thigh.

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Remember

Ensure doneness with a meat thermometer.
Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.

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MORE HOW-TOS

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Plating

Carving

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Making Gravy

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Roasting

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